Soft and chewy snickerdoodles with a hint of cinnamon. A true classic!
Don’t you just hate it when you’re home alone surrounded by five dozen fresh-from-the-oven cookies?
Yeah, me neither. Or at least not until the sixth cookie gives me a tummy ache.
Last week started out with a nasty head cold that kept me in bed for a few days. One afternoon I decided I’d had enough and moved to the kitchen (still in pjs and with extreme bed head) and baked these Snickerdoodle cookies to brighten my mood.
And brighten my mood they did! Only, I couldn’t stop snacking on them.
I doubt you’d be able to resist either. Their thin crunchy cinnamon-sugar exterior gives way a very soft, almost cake-like, center. If you’re a fan of a more firmer cookie, just let them bake for an extra minute or two.
But I liked them just like this— soft, subtly sweet and cinnamony, and positively scrumptious.
- 3/4 cup (170 grams) unsalted butter, at room temperature
- 1 1/4 (250 grams) granulated sugar, divided
- 1/3 cup (70 grams) light or dark brown sugar
- 2 large eggs
- 2 3/4 cups (330 grams) all-purpose flour
- 2 teaspoons cream of tartar
- 1/2 teaspoons baking soda
- 1/2 teaspoons salt
- 1 tablespoon + 1/2 teaspoon ground cinnamon, divided
- Preheat oven to 350 degrees F and line baking sheet(s) with parchment paper.
- In the bowl of an electric mixer fitted with a paddle attachment, mix together the butter, 1 cup of the sugar, and brown sugar on medium high speed until light and creamy. Add the eggs and beat to combine, scraping the bowl down as necessary.
- In a separate bowl, combine the flour, cream of tartar, baking soda, salt, and 1/2 teaspoon of cinnamon. Add to the the stand mixer and mix on medium speed until combined.
- Combine the remaining sugar and cinnamon in a small bowl. Roll the cookie dough into rounded tablespoons and roll in the cinnamon sugar. Place evenly on the prepared cookies sheets.
- Bake until they are just turning golden brown, about 8-9 minutes. Cool on a wire rack.